Crescent-Wrapped Drumsticks Recipe

Crescent-Wrapped Drumsticks Recipe

Looking for a different way to do drumsticks? A friend shared this recipe with me. The drums are simmered in barbecue sauce and then wrapped in crescent roll dough that's sprinkled with Parmesan cheese and Italian seasoning.
-Paula Plating, Colorado Springs, Colorado

Directions

Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a thermometer reads 180°, turning occasionally. Remove chicken from pan; cool slightly.

Separate crescent dough into eight triangles; place in a lightly greased 15x10x1-in. baking pan. Brush dough with some of the beaten egg; sprinkle with cheese and Italian seasoning.

Place meaty portion of each drumstick at the tip of each triangle, with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds.

Bake at 375° for 13-15 minutes or until golden brown and a thermometer reads 180°.Yield: 4 servings (2 drumsticks each).

Originally published as Crescent-Wrapped Drumsticks in Taste of Home
October/November 2003, p27

Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a thermometer reads 180°, turning occasionally. Remove chicken from pan; cool slightly.

Separate crescent dough into eight triangles; place in a lightly greased 15x10x1-in. baking pan. Brush dough with some of the beaten egg; sprinkle with cheese and Italian seasoning.

Place meaty portion of each drumstick at the tip of each triangle, with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds.

Bake at 375° for 13-15 minutes or until golden brown and a thermometer reads 180°.Yield: 4 servings (2 drumsticks each).

Originally published as Crescent-Wrapped Drumsticks in Taste of Home
October/November 2003, p27

"It was easy to make and my whole family enjoyed it. Thanks taste of home."

MY REVIEW

HeidiLSB User ID: 134851765759

Reviewed Dec. 22, 2009

"Woo hoo! LOVE this recipe!! I make it all the time for my family!"

MY REVIEW

sarahleigh81 User ID: 344420965723

Reviewed Dec. 11, 2009

"I make this recipe with boneless skinless thighs. The taste is wonderful!"

MY REVIEW

marysanderson User ID: 433578599814

Reviewed Aug. 28, 2009

"I thought my kids would love this dish because they love bbq chicken and they love anything to do with crescent rolls. Sadly, they didn't care for them at all and I ended up having to throw them out. Maybe if I tried what HeidiLSB's advice and dice the chicken up and then wrap it, it would go over better. I'll have to give it a try."

MY REVIEW

HeidiLSB User ID: 1348517128856

Reviewed Aug. 17, 2009

"I've made this 3 times now, for different occasions. This works well if you dice up boneless/skinless chicken and wrap it, too. Found this out when some chicken fell off the bone: I just wrapped it up and it made it just as good, but a different presentation."